Baked broccoli and penne pasta gratinated with cheddar cheese
This dish features tender broccoli florets and penne pasta, baked to perfection and topped with a generous amount of melted cheddar cheese. The gratinated cheddar forms a deliciously golden and crispy crust on top of the dish, adding a rich and savoury flavour to the combination of broccoli and pasta. It's a comforting and satisfying meal that is sure to be a hit
Goes well with
If served as main dish : Fresh rucola salad or a mix of fresh young salad leaves If served as side dish : Fish or light meat
Ingredients (i)
320 g penne pasta - dry
500 g broccoli - cut into florets and lengthwise if too big, cut the stem lengthwise in quarters and then into smaller pieces - rinse before use
25 g butter
25 g plain flour T55
300 ml milk 1,5%
1 tablespoon country Dijon mustard
80 g cheddar cheese - grated- 120 g cheddar cheese - grated, to sprinkle on top
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Bring a large casserole of water to the boil
- Cook (i) in salted water according to the package320 g penne pasta
- Add (i) for the final 4-5 minutes until tender500 g broccoli
- Remove from the heat
- Drain off the water
- Return it to the casserole
- Preheat oven to
300 °C - Heat a saucepan and add (i)25 g butter
- Stir in (i) and cook for 1 minute25 g plain flour T55
- Add (i) gradually and stir it together300 ml milk 1,5%
- Bring to a boil and let it simmer for 2 minutes
- Stir in (i)1 tablespoon country Dijon mustard, 80 g cheddar cheese
- Season with (i)salt, black pepper
- Mix the pasta and broccoli into the casserole
- Transfer it to an ovenproof dish
- Spread (i) evenly across the top of the dish120 g cheddar cheese
- Grill in the oven for 5 minutes (timer) until golden and bubbling
- Serve
Notes
Alternatively use wholemeal pasta instead of white pasta
You can replace the cheddar cheese with a similar type of cheese
Nutrition Facts
Baked broccoli and penne pasta gratinated with cheddar cheese
Serving Size
1 serving
Amount per Serving
Calories
645
% Daily Value*
Fat
25
g
38
%
Saturated Fat
14
g
88
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Potassium
745
mg
21
%
Carbohydrates
78
g
26
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
29
g
58
%
Sodium
484
mg
21
%
Vitamin A
1585
IU
32
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
1
mg
59
%
Vitamin B3
3
mg
15
%
Vitamin B5
2
mg
20
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
1
µg
17
%
Vitamin C
112
mg
136
%
Vitamin D
1
µg
7
%
Vitamin E
2
mg
13
%
Vitamin K
129
µg
123
%
Calcium
528
mg
53
%
Copper
0.3
mg
15
%
Folate
117
µg
29
%
Iron
2
mg
11
%
Manganese
1
mg
50
%
Magnesium
94
mg
24
%
Phosphorus
552
mg
55
%
Selenium
73
µg
104
%
Zinc
4
mg
27
%
Folic Acid
10
µg
Choline
47
mg
Net Carbohydrates
72
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.